Pre-heat oven to 220°C. In a heavy based pot or pan (that can go into the oven) heat your olive oil and brown the pancetta
or bacon, onions and garlic with the rosemary.
Remove from the pot and set aside in a bowl. Pat the meat dry with a towel and add to the pot. Brown the meat on all sides and set aside in the bowl with the onions.You will have loads Add the wine to pot and deglaze using a wooden spoon.
Scrape all of the flavour off the bottom of the pot while the alcohol cooks out of the wine.
If you don’t like to cook with wine, you can use the chicken stock to get all of the flavour off the bottom of the pot.
Add the crushed tomatoes, chicken stock, carrots, onions, celery, meat, bay leaves and juniper
berries back into the pot. Add the pepper and taste the sauce and adjust your seasoning to suit your taste.
Make sure that your meat is submerged in the sauce. If it’s not, add some boiling water, you can always reduce the sauce down at the end of cooking if it’s too thin. Cooking time is dependent on the size of your piece of meat.
1kg = Just over 2 hours cooking time
Put the meat in at a high heat, around 220°C for 40 minutes and then reduce the heat right down to 160°C for an hour – take the roast out of the oven and check it – if the meat is falling apart then it’s done. If not, reduce the heat to 150°C and cook for another half an hour or so. Just keep cooking it until it’s falling apart and the sauce is a deep rich pool of flavour.
Once it’s cooked transfer the meat – which will just fall apart when you touch it, to a serving platter. Taste the sauce and adjust the seasoning. Remove the carrots and celery.
If the sauce is too thin, just boil it until you get the consistency that you want. Serve with wilted garlic and lemon baby spinach, oven baked potatoes and the carrots from the sauce!
Reprinted with permission of Janice Tripepi.
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